Osmanthus latte coffee practice osmanthus latte taste description how to make osmanthus cold extract coffee? Osmanthus American Coffee Practice

On August 7th, the word "the Beginning of Autumn" on the calendar announced the arrival of autumn. Just like the coconut coffee series that shine in summer, autumn also has its own special features. So Qianjie pulled out the unique skill of pressing the bottom of the box again today to share with you some coffee series that are suitable for making in autumn!

It is said that it is specially made, in fact, it adds some elements that can represent autumn on the basis of the original coffee. After all, in the final analysis, it is still based on the taste of coffee, so Qianjie is more conservative, try not to destroy the original taste of coffee. And the material used in this meeting is still the "sweet-scented osmanthus" that appears many times in Qianjie articles!

Because autumn is the time when sweet-scented osmanthus blossoms wantonly, so sweet-scented osmanthus is very suitable as a representative of autumn. And the aroma of sweet-scented osmanthus is also very right with the coffee, there is no sense of discord, it is not too suitable to add coffee with it. So, needless to say, let's go into the production and sharing of sweet-scented osmanthus coffee.

Contestant No.1: sweet-scented osmanthus cold extract

Although it is autumn, it is well known that the weather in Guangdong is still hot. Therefore, cold coffee is still the heart of most people. And join the sweet-scented osmanthus, it will have a completely different taste, therefore, today's front street to share the number one player, is "sweet-scented osmanthus cold extract"!

The production method is very simple, add a little sweet-scented osmanthus to the original cold extraction material and soak it. But there is only one thing to note, and that is the choice of beans.

The fragrance of sweet-scented osmanthus is strong but not strong, which is more suitable for coffee beans with less acid and steady aroma. Therefore, medium baking and deep baking are our primary criteria for choosing "beans"! The beans used in Qianjie today are Shirley of Honduras, because Shirley has a very strong wine aroma. After adding sweet-scented osmanthus, it will form a general aroma like sweet-scented osmanthus (a kind of wine made from sweet-scented osmanthus). The extraction parameters are as follows: 25g powder (amount of one cup), ratio of powder to water at 1:10, 2g sweet-scented osmanthus, refrigerated for 8 hours.

The manufacturing process is to find a sealed container, then pour the material into it, then seal it and put it in the refrigerator. After waiting for time, you can take it out and filter it!

The cold extract of sweet-scented osmanthus filtered out has a very strong aroma, not only the smell of whisky, but also the aroma of sweet-scented osmanthus. Because of the high proportion, we need to add ice to dilute, so we can add ice according to our preference, and after the dilution of ice, the flavor of coffee begins to show, accompanied by the aroma of sweet-scented osmanthus.

Contestant No.2: Osmanthus American style

American coffee is simply made by pouring water into the concentrate, so there is no factor to mask the taste of the coffee. Therefore, we can do it in two ways. One is simple, spread the sweet-scented osmanthus directly on pressed powder and add the extract.

The advantage of this approach is that it is "simple and convenient". The concentration extracted can directly have the aroma of sweet-scented osmanthus. The disadvantage is that it is easy to produce channel effect, although concentrated with sweet-scented osmanthus aroma, but not delicious (probability).

The second method is to first concentrate and extract, and then use this concentration to soak sweet-scented osmanthus for one minute, and then filter it. The advantage of this approach is that there will be no difference in the extraction of coffee, but at the same time, the disadvantages are also obvious, first of all, the complicated process, and secondly, the loss of coffee flavor.

Therefore, how to choose depends on the individual choice! When we concentrate the sweet-scented osmanthus, pour in a certain proportion of hot water to make the American style. Because Qianjie wants the American style to have a certain concentration, it uses a ratio of 1:4, that is, 40ml is concentrated and poured into 160ml hot water, stir well and you can drink it!

Because the coffee beans used in Qianjie extraction concentrate are made up of warm sun, this American coffee is characterized by the aroma of whisky, butter cookies, and then the fragrance of sweet-scented osmanthus, which is very comfortable.

Contestant No. 3: Osmanthus latte

If the latte is made with concentrated sweet-scented osmanthus as in the American style, then the smell of milk will easily cover up the aroma of sweet-scented osmanthus. So we need to find another way to add the smell of sweet-scented osmanthus to the latte! After testing in the front street, there are two options for making sweet-scented osmanthus lattes, one is to add syrup, the other is sugar-free production without syrup!

First of all, sugar-free, sugar-free approach is through the sweet-scented osmanthus and milk "cold pre-soak", so that the taste of sweet-scented osmanthus can be integrated into the milk, so that you do not have to worry about the taste of sweet-scented osmanthus will be masked. The proportion used in Qianjie is 100 100ml 1, that is, 1 g sweet-scented osmanthus per gram of milk. After mixing, put it in the refrigerator and soak for two hours (it will be bitter for a long time).

After soaking, remove and filter, and then you can make the latte! The proportion and production method are the same as a regular latte, with a proportion of 1:5 (hot latte) used in the front street. The extract here is concentrated into 40ml, so 200ml's sweet-scented osmanthus milk will be used. The process is as follows: first extract and concentrate, then dispose of the milk, and then fuse, draw the picture! Finally, Qianjie suggests sprinkling a little sweet-scented osmanthus to the center of the surface of the latte to increase the aroma of sweet-scented osmanthus we feel when drinking coffee, so that the experience can be richer!

Next is the syrup version! This is actually very simple, just add 10ml sweet-scented osmanthus syrup to the original latte! Also sprinkle a little sweet-scented osmanthus to improve the aroma after completion.

Compared with the sugar-free version, this latte with sweet-scented osmanthus syrup will be sweeter and more fragrant. The only disadvantage is that it is not suitable for friends who do not like sugar, and it is not natural in taste.

So, that's all about this time. If you have any other special coffee suitable for autumn, you can also share it in the comments area.

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